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“It’s extremely important that the flavor and quality is completely dependent on how many infusions it has gone through.
First infusion: 4 minutes at 212 degrees:
Extremely dark, purple-brown...”
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From Mark T. Wendell

An unusual aged tea from China, Pu-erh is made from Yunnan tea that has been stored to age after oxidation. When brewed, Pu-erh yields a dark, full-bodied brew that has a unique damp and earthy taste. Popular in Chinese tea houses with dim-sum meals, pu-erh has long been valued for its medicinal benefits, believed to aid in digestion and reduce cholesterol. Pu-erh retains its flavor through several infusions. This variety has been compressed into small nest shapes, often referred to as tuocha.

7 Tasting Notes

Preparation

It’s extremely important that the flavor and quality is completely dependent on how many infusions it has gone through.
First infusion: 4 minutes at 212 degrees:
Extremely dark, purple-brown opaque liquor. Smells of wood and fish. When drunk, produces a very dry texture, almost like drinking sawdust. Very earthy, reminds me of camping in the woods. Warming.
Second Infusion: 4:20 at 212 degrees:
Much lighter in color. Much smoother. Still wooden, but a bit of peppery flavor peeks through.
3rd infusion: 5:00 at 212 degrees: Much paler than last brew; golden. Very smooth. Full-bodied, notes of sweet wood and black pepper. Very satisfying.
The third brew is very satisfying. Tons of earthy character in this tea.